Instant Pot Pot Roast
This Instant Pot pot roast features fall-apart tender chuck roast, hearty vegetables, and a rich gravy, perfect for a comforting dinner any night of the week.
I grew up watching a Sunday pot roast bubble away on the stove and fell for the Instant Pot version the first time I tried it — same deep, braised flavor in a fraction of the time. This Instant Pot pot roast is the weeknight hero that still looks and tastes like company dinner: seared beef, tender carrots and potatoes, and a rich gravy that kisses every bite. If you like set-and-forget roasts, you might compare this Instant Pot method with the slow-braised results from Crock-Pot French Onion Pot Roast to decide which fits your schedule.
Why you’ll love this dish
This recipe gives you fall-apart chuck roast in about an hour of pressurized cooking. It’s budget-friendly because chuck roast is economical yet flavorful. It’s also versatile — family-friendly enough for a weeknight and presentable for a holiday table. The Instant Pot locks in juices so the meat stays moist, while the quick cook time keeps potatoes and carrots from turning to mush.
For those who prefer the slow-cooker sheen and hands-off day-long simmer, check out a classic crock-pot pot roast for comparison.
How this recipe comes together
Quick overview so you know what to expect:
- Season the chuck roast with herbs, salt, and pepper.
- Sear the roast in the Instant Pot on Sauté to build flavor.
- Sauté aromatics briefly, then deglaze with beef broth and Worcestershire.
- Return the roast, add vegetables, and pressure cook for 60 minutes.
- Let the pressure release naturally for a short time, then finish with a quick release.
- Optional: thicken the cooking liquid into gravy with cornstarch.
This flow gives a meaty sear, braised tenderness, and a glossy gravy without a long oven time.
What you’ll need
- 3–4 lbs beef chuck roast (trimmed of large excess fat) — sub: blade roast if needed
- 4 medium potatoes, peeled and quartered — yukon gold or russet both work
- 2 cups beef broth — low-sodium if you want to control salt
- 2 tablespoons olive oil (or vegetable oil for higher smoke point)
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped into 1–2" pieces
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or 1 sprig fresh thyme + 1 sprig fresh rosemary)
- 2 tablespoons cornstarch (optional — for gravy thickening; arrowroot is an alternative for gluten-free)
Notes: If you prefer a deeper gravy, swap 1/2 cup of the beef broth for a dry beef broth. For a gluten-free version, ensure Worcestershire sauce is GF or substitute with coconut aminos + a splash of vinegar.
Step-by-step instructions
- Pat the roast dry. Rub all over with salt, pepper, thyme, and rosemary.
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Sear the roast on one side until browned, 4–5 minutes. Turn and brown each remaining side. Remove the roast and set it aside.
- Add the chopped onion, minced garlic, and carrots to the pot. Sauté 3–4 minutes until slightly softened.
- Pour in the beef broth and Worcestershire sauce. Scrape the bottom well to release browned bits (this prevents a burn notice and builds flavor).
- Nestle the roast back into the pot on top of the vegetables. Arrange the potatoes around the roast.
- Seal the lid. Set to Manual/Pressure Cook on High for 60 minutes.
- When the cook cycle ends, allow a natural pressure release for 10–15 minutes. Then carefully do a quick release to drop remaining pressure.
- Remove the roast and vegetables to a platter. If you want thicker gravy, mix 2 tablespoons cornstarch with 2–3 tablespoons cold water, stir into the pot, and turn Sauté on. Simmer until thickened, about 2–3 minutes.
- Slice or shred the roast against the grain and serve with the potatoes, carrots, and ladled gravy.
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 10 DONE03Recipe notes
- 01For a deeper gravy, swap 1/2 cup of the beef broth for a dry beef broth. For a gluten-free version, ensure Worcestershire sauce is GF or substitute with coconut aminos + a splash of vinegar. Refrigerate leftovers within two hours and consume within 3–4 days or freeze for up to 3 months.
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Best ways to enjoy it
- Plate a thick slice of roast over mashed potatoes with a few carrots and plenty of gravy spooned on top.
- For a lighter pairing, serve with roasted Brussels sprouts and a crisp green salad.
- For a cozy dinner, add a crusty baguette to soak up the gravy.
- Drink pairing: a chilled hibiscus iced tea or a fruity black cherry soda complements the beef and Worcestershire notes.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently: microwave on medium power in short bursts, or rewarm on the stove in a covered pan with a splash of broth to keep meat moist. If frozen, thaw completely before reheating to ensure even temperature and food safety.
Creative twists
- Deep braise: replace 1/2 cup broth with extra beef stock and sauté a few sliced mushrooms for depth.
- Herb-forward: swap dried thyme/rosemary for a tablespoon of fresh chopped parsley and basil stirred in at the end.
- Spicy twist: add 1 teaspoon smoked paprika and a pinch of cayenne to the seasoning for warmth.
- Vegetarian “pot roast”: use large portobello caps and a hearty lentil stew base in the Instant Pot for a similar comforting bowl (adjust times for vegetables/lentils).
Your questions answered
Can I skip searing the roast to save time?
A: Yes, but you’ll lose a layer of flavor. If you skip searing, consider adding a tablespoon of tomato paste to the sautéed aromatics to deepen the sauce.
Is 60 minutes always required?
A: 60 minutes is ideal for a 3–4 lb chuck roast to become fork-tender. Smaller roasts need less time; very large or bone-in cuts may need longer. Adjust as noted in the tips.
How do I thicken the gravy without cornstarch?
A: Reduce the liquid on Sauté until concentrated, or whisk in a beurre manié (equal parts softened butter and flour) if gluten isn’t an issue. Arrowroot works as a gluten-free sub, but use it off-heat to avoid cloudiness.
Can I double this recipe in a single Instant Pot?
A: Only if everything fits in a single layer and there’s still enough headspace. Otherwise split into batches or use a larger cooker. Do not overfill beyond the manufacturer’s max fill line.
How long are leftovers safe?
A: Refrigerated leftovers are safe for 3–4 days. Freeze for longer storage (up to 3 months).
Conclusion
If you want another Instant Pot angle on the same idea — with slightly different aromatics and technique inspiration — see the Creme De La Crumb Instant Pot pot roast with potatoes & carrots recipe for comparison. For another idea, try my Instant Pot French Onion Pot Roast. Enjoy the comfort, and don’t forget the gravy.
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